We are big soup eaters in this house and this is our favorite season for it. I make a variation of fall soups (autumn squash, acorn squash, pumpkin etc) but this one is particularly easy because I’m using frozen squash. Why? Because my Publix didn’t have any butternut squash in stock and they only had one bag left of the fresh cubed steamer bags, so I grabbed it frozen.

I’ll be sharing other recipes using fresh squash soon! They’ll be plenty of variations or gourds and squash when I get out to the Farmers Market. But for now, here’s a quick and effortless recipe that requires very little preparation. 🤍

Ingredients:

• 3- 10 oz bags of frozen Butternut Squash
• 1 small Diced Onion
• 1 block Cream Cheese
• 1 stick of salted Butter
• 1/2 cup of Coconut Sugar
• 1-2 small knobs of fresh Ginger
• Cinnamon
• Nutmeg
• Cayenne
• Salt /Pepper
• Turmeric
• Avocado Oil
• 1 box of Chicken Stock

Instructions:

Drizzle some avocado oil in your cast iron or any skillet and Sauté your butternut squash with 1 small diced onion and a generous amount of shredded fresh ginger (Maybe 2 teaspoons) until everything is nice and soft. Then shake on a little cinnamon evenly (to taste), add 1 tbsp turmeric, 1/2 cup of coconut sugar, one block of cream cheese, one stick of butter, a teaspoon of salt and a nice pinch of cayenne and start to mix and fold it all in well. Once it’s all married and the squash is nice and tender turn off heat and set aside. 

I put half of the mixture into my ninja (you can use any blender or purée machine) and add about 1/2 box of chicken broth and puree. Then repeat. It takes 2 batches. Give it a taste and see if you think it needs more sweetness or more kick before you pour it out of the blender because that’s the perfect time to adjust. I just pour the batches into a large airtight container for storage, but you can transfer it back into a soup pot on the stove to keep warm.

Garnish with sage, cayenne, ground pistachios or rosemary.

That’s it.

Enjoy!! 🤍🤍🤍🤍